Fennel Salad and Oranges | Cooking Italian with Joe
Looking for a Summer Salad? This Fennel Salad includes oranges and almonds and so much more!!! Delicious and light. The perfect salad to eat or add to any summer meal. Check out the recipe at
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Fresh Citrus Fennel Arugula Salad Recipe!
This light, fresh, healthy salad is crisp and refreshing. Perfect for a summer meal!
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RECIPES
Citrus Fennel Arugula Salad Recipe
Serves 4
5 ounces arugula, washed and dried
1 small fennel bulb, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon lemon zest
½ cup Lemon juice
½ cup orange Juice
Salt, to taste
Freshly ground pepper, to taste
2 oranges, segmented
Shaved Parm, to serve
For the salad, Combine the arugula and shaved fennel in a serving bowl.
Add the olive oil, dijon mustard, honey, lemon zest, lemon juice, salt, and a few grinds of pepper in a bowl, whisk together. the dressing over the salad and toss gently to combine.
Use a vegetable peeler to shave a few slices of parmesan over the top of the salad. Serve immediately.
Enjoy!
#Fennel #Arugula #Salad
© 2020 Matthew Francis
© 2020 Francis Film, LLC
FENNEL and ORANGE SALAD With Arugula Gorgonzola and Walnuts | Italian Salad
A refreshing Fennel and Orange Salad Recipe infused with chunks of citrus and splashes of sweet of balsamic. This is the perfect starter or side dish to a meat or seafood meal.
#fennel #orange #salad
INGREDIENTS for 4 people:
Washed Rocket Salad (Arugula)
1 x orange(peeled and chopped into small triangles or cubes)
70g gorgonzola (diced)
1 x medium sized fennel
A handful of Californian walnuts (chopped)
A sprinkle of parmesan
2 pinches of table salt
Balsamic vinegar (pour desired amount into a glass)
3 x tablespoons of extra virgin olive oil
UTENSILS:
1 x large salad bowl
1 x medium sized knife
1 x medium sized glass
1 x set of tongs (or your hands if you prefer!)
1 x large round white flat serving plate
METHOD:
1. Wash the fennel thoroughly and slice off all the green stalks.
2. Slice off the base of the fennel as it is too hard to include.
3. Peel off several layers of the fennel until you have your desired amount.
4. Lay down each slice and cut them into strips and in half (if it is a small fennel, you may only need to cut it into strips).
5. Put the fennel into a large salad bowl and add the rocket.
6. Add the chopped oranges and walnuts.
7. Now, add 3 x tablespoons of extra virgin olive oil to the glass of balsamic vinegar and mix it really well with a spoon.
8. Pour the vinegar and oil over the top of your salad and add half of the diced cubes of gorgonzola.
9. Mix the salad with your hands or a set of tongs being careful not to squash the cheese.
10. Add a sprinkle of grated parmesan if you so wish.
HOW TO SERVE:
1. Using your hands, place a small bunch of your salad into your palm.
2. Cusp the salad and squeeze it just a little bit so that you make it into a small ball.
3. Place this small mountain onto the centre of a plate and add some of the left over gorgonzola to the top.
4. Using a small spoon, pour some extra balsamic vinegar and spread it lightly over the top of the salad and onto parts of the plate to add more colour.
VINCENZO'S TIP
Squeeze some balsamic glaze over the top of your salad and plate for added richness and presentation.
E ora si mangia, Vincenzo's Plate...Enjoy!
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Watch the video recipe:
Fennel, Orange and Arugula Salad
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The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
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Orange Salad w/pomegranate, fennel, mint
How to make a beautiful healthy orange salad with fennel, mint, pomegranate seeds, and more. Read full recipe:
Best serrated knife:
Ingredients:
4 small blood oranges
2 cara cara oranges
2-3 navel oranges
1/2 red onion
1 fennel
seeds from 1/2 pomegranate
1/2 cup mint leaves
fresh ground black pepper
sea salt
olive oil
Read full recipe:
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xoxo cooks is a weekly cooking show featuring simple and delicious recipes that fit into your busy life and make you feel good. Let's hang out in my kitchen together.
Created by Adrienne Stortz. Theme music by Vicki Yang. Spatula title image by Christina Lau.